You are here
Born in Seoul, Korea and raised in L.A., Sang Yoon developed a lifelong passion for fresh ingredients and creative culinary techniques. Yoon began his epicurean path as a teenager in the kitchens of two of San Francisco’s most venerable chefs including Jeremiah Tower and Julian Serrano before attending the CIA in New York.
An externship with Chef Gray Kunz at the award-winning Lespinasse restaurant in New York inspired Yoon to explore the varied cuisines of Europe. He discovered the robust flavors and rustically refined dishes of the Emilia-Romagna region of Italy while working as a farmhand on an olive ranch in Modena before earning a coveted apprenticeship at the Michelin three-star Jamin restaurant under French Master Chef Joel Robuchon. Yoon later worked with Chef Wolfgang Puck then landed his first executive chef position at Michael’s in Santa Monica.
Yoon eventually struck out on his own by renovating his favorite local dive bar in Santa Monica, Father’s Office, where he reinterpreted the simple, flavorful dishes found in the European bars he enjoyed. Father’s Office trail blazed the gastro pub movement and has been nationally praised for its signature craft brew selection of over 55 local and small-batch varieties.
In his spare time, Yoon is an avid hockey player, belonging to a league in Culver City. He also collects vintage watches and champagne for his 5,000-plus bottle cellar.